Blancmange Bunny On Green Jelly Grass Recipes

BLANC MANGE (ENGLISH STYLE)

Steps:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

BLANCMANGE

Steps:

• Grind the nuts in a food processor to medium fine. Combine them with 2/3 cup of milk, lemon peel, cardamom and 1/2 cup of the cream in a small saucepan, and bring to just below a simmer, over medium heat. Turn off heat. Let steep 15 minutes. Sprinkle gelatin over remaining milk in a wide shallow bowl or gratin dish. Let bloom 10 minutes.
• Strain nut-milk-cream through a chinois or a sieve lined with a double layer of cheesecloth into a bowl. Firmly press the liquid through the cloth.
• Return the liquid to a clean saucepan, add the sugar and salt and heat over low, stirring until dissolved. Add the bloomed gelatin and stir well until thoroughly dissolved. Don't let the mixture come to a simmer. Stir in the vanilla. Set pan into a bowl of ice and cold water, and stir occasionally until cooler than your finger and the consistency of egg whites. If it sets too much, remove from cold water and whisk well.
• Beat the remaining cup of cream to just past soft peaks. Add a little of the whipped cream to the jelling nut-milk mixture to loosen, then add to the remaining whipped cream, folding thoroughly but gently. Brush a 6-to-7-inch cake pan or mold completely with vegetable oil. Add blancmange to oiled mold. Cover the surface directly with plastic, and chill, at least 6 hours or overnight. To serve, remove the plastic wrap, and lightly run a sharp knife around the blancmange's edge. If you've used an old, pretty mold, you may have to dunk it briefly in hot water to get it to release. Put an inverted plate over its top, and flip. Top with cherries or candied fruit or nothing at all.

BLANCMANGE

Steps:

• Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
• In a small pot, heat the remaining milk over low heat (Do not boil!).
• While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
• Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
• Let cool, then add the vanilla.
• Cover and chill.
• For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
• Can pour into decorative 1/4-1/2 cup dishes.